Comments on: The BEST Gluten-Free Bread (No-Knead!)

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Thu, 29 Aug 2024 13:54:50 +0000

In reply to hojo. Thank you for sharing your experience! Corn starch is a little more drying than potato starch, so that may have caused it to bake faster.

By: hojo

hojo — Thu, 29 Aug 2024 09:34:39 +0000

I don’t want to come off as critical because this actually is the best gluten free bread recipe. I used corn starch as a sub and teff flour instead of sorghum, and flax instead of chia. Next time I’ll make sure to get chia and potato starch. It’s still excellent and miles better than any gluten free bread we’ve made.

The only problem is the bake time. I baked for 45 minutes and it was clearly done, no need for another 30 minutes. It would have been completely inedible.

By: Support @ Minimalist Baker

Support @ Minimalist Baker — Mon, 26 Aug 2024 16:16:32 +0000

In reply to Melissa. Oh wow! That's super strange. We cannot think of anything that would cause that! We're glad it still tasted fine.

By: Melissa

Melissa — Mon, 26 Aug 2024 15:04:32 +0000

Not sure what I did wrong but this never became a ‘dough’ for me. Ended up baking anyways and although it tasted quite good and the texture was just fine, the entire loaf was dark grey/ nearly black throughout! Strangest thing I’ve ever seen, not sure what chemical reactions took place? Have you heard of this happening? Was scared to eat at first but was fine. Looking forward to trying again- definitely the right season for it lol